Posted by Daily Press, VA on November 13, 2008 at 11:58:17:
Breakfast sushi wins cooking competition
Owners of the Inn at Riverbend in Pearisburg took top prize in the Williamsburg contest.
By PRUE SALASKY
On Monday, the Williamsburg Lodge in Williamsburg played host to "The Inn-Credible Breakfast Cook-Off," a competition designed to recognize the best inn breakfasts in North America.
The annual contest, divided into innkeeper and professional chef categories, is sponsored by Select Registry: Distinguished Inns of North America, which represents 420 inns, small hotels and bed-and-breakfast establishments.
Virginia scored well in the live competition taking gold in the innkeeper category and silver in the professional chef category. In the latter, the silver went to Alain Borel and Scott Myers of L'Auberge Provencale (800-638-1702) in White Post, "the essence of Provence in the Shenandoah Valley," for their Eggs Benedict with Caramelized Onion Tartlet, Merguez sausage, vegetable stew and a garden sorrel Hollandaise.
Linda Hayes and Eric Hanson took the gold for their breakfast sushi roll recipes served at the Inn at Riverbend (540-921-5211) in Pearisburg, off I-81 near Roanoke.
Breakfast Sushi: 1 Revolutionary Roll and 1 Colonial Roll
Ingredients (in order of the method):
Eggland Best large eggs
Kosher salt to taste
Nonstick cooking spray
REVOLUTIONARY ROLL:
1 package paprika orange soy wrappers (Yamamotoyama Sushiparty)
3/4 ounce Wild Alaskan Applewood smoked Sockeye salmon, cut into thin strips
1 green onion, white part removed, cleaned, trimmed and sliced into thin strips lengthwise
1 orange bell pepper, cut into 1/4-inch strips, lengthwise
1 ounce low-fat cream cheese, softened
COLONIAL ROLL:
1 package sesame soy wrappers (Yamamotoyama Sushiparty)
3/4 ounceVirginia country ham, cut into 1/4-inch square strips
1/2 ounce Applewood smoked Cheddar, cut into 1/4-inch square strips
1 red bell pepper, cut into 1/4-inch strips, lengthwise
2 asparagus stalks, 1/4-inch diameter, cleaned and trimmed to 41/2-inch length
HOLLANDAISE SAUCE:
1 package Hollandaise sauce mix (Knorr's)
1/4 cup softened butter
1 cup 2 percent milk
1 tablespoon herbs de Provence
PLATING:
2 ounces sweet soy sauce (Kecap Manis)
1/4 ounce crystallized ginger
Method: Preheat griddle on medium heat. Crack eggs into a bowl, add a pinch of kosher salt, and whisk until blended. Pour 2 ounces onto griddle, moving the edges to form a uniform rectangle, approximately 5 inches by 71/2 inches. When egg is set, flip and cook another minute. Remove egg to parchment paper and let cool. Repeat for remaining egg mixture.
Place softened cream cheese into a piping bag with a small writing tip.
Revolutionary Roll: Lay one wrapper on sushi-rolling mat width-wise. Place cooled egg on wrapper edge closest to you. Lay salmon strips down the middle, overlapping. Pipe a strip of cream cheese next to the salmon. Lay green onion strips on top of cream cheese and orange pepper on top of salmon.
Roll up like sushi. Carefully slice crosswise into 8 uniform sections. Set aside.
Colonial Roll: Prepare cold water bath. Bring 1 cup of water to full boil in small sauté pan. Add asparagus and cook for 90 seconds. Remove and place asparagus in cold water bath. Remove to dry.
Lay one wrapper on sushi rolling mat width-wise. Place cooled egg on wrapper edge closest to you.
Lay ham strips down the middle, end to end. Lay cheese strips next to ham and top with asparagus stalks, end to end with tips to the outside. Lay red pepper strips on top of cheese. Roll up like sushi. Carefully slice crosswise into 8 uniform sections.
Hollandaise Sauce: (if we were in the professional category, we would make our sauce from scratch, but since we are time-deprived innkeepers, Knorr's is a great substitute!)
Mix together Knorr mix, milk and butter.
Over medium heat, stirring constantly, bring to simmer until sauce thickens, reduce heat to low and stir in herbs. Taste and add a pinch more herbs if desired. Pour into small dipping bowl.
Plating: Place Colonial Roll on plate with the cut side up. Locate dipping bowl next to the cut roll. Place Revolutionary Roll wrapper side up and drizzle the top with the soy sauce. Add chopsticks and serve.
Yield: 1 roll of each cut into 8 pieces. Portion size is 4 pieces of each type.
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